Compositions comprising cinnamaldehyde and zinc and methods of using such compositions

ABSTRACT

Compositions comprise an amount of cinnamaldehyde that is orally tolerable, thus avoiding an unpleasant mouth feeling, and also tolerable in the gastrointestinal tract. The amount of cinnamaldehyde is supplemented by zinc, and the combination is effective to increase at least one of energy expenditure, sympathetic nervous system activity, or fat oxidation, relative to a composition lacking cinnamaldehyde and zinc but otherwise identical. The composition comprising the combination of cinnamaldehyde and zinc can be used in a method to support weight managementor promote weight loss, a method for preventing obesity or overweight, and a method for treating obesity or overweight. In an embodiment, the composition comprising cinnamaldehydeis administered to a human. The composition comprising cinnamaldehyde may be a medicament, a food product or a supplement. The composition can improve one or more of insulin sensitivity, glucose tolerance, cognitive performance, cognition, mood or memory.

BACKGROUND

The present disclosure generally relates to methods and compositionscomprising cinnamaldehyde and zinc. More specifically, the presentdisclosure relates to administering an amount of cinnamaldehyde that issuitable for oral consumption and, in combination with zinc, increasesenergy expenditure and fat oxidation and/or improves one or more ofinsulin sensitivity, glucose tolerance, mood, memory or cognition.

During the past decades, the prevalence of obesity has increasedworldwide to epidemic proportion. Approximately 1 billion of peopleworldwide are overweight or obese, conditions that increase mortality,mobility and economical costs. Obesity develops when energy intake isgreater than energy expenditure, the excess energy being stored mainlyas fat in adipose tissue. Body weight loss and prevention of weight gaincan be achieved by reducing energy intake or bioavailability, increasingenergy expenditure, and/or reducing storage as fat.

Research on the molecular mechanisms underlying pungent sensationsrevealed the existence of two cation channels, TRPV1 (transient receptorpotential V1) and TRPA1 (transient receptor potential A1) that areexpressed in the somatosensory fibers innervating the oral cavity. TRPV1is the receptor for heat and burning sensations such as capsaicin, thespicy compound of chili peppers. TRPA1 responds to cold and pungentcompounds; at moderate concentrations, TRPA1 agonists exhibit a pleasanttingling sensation.

The TRPV1 agonist capsaicin is well known as increasing energyexpenditure and fat oxidation, but the efficient doses are intermediateto high (20 mg and more). See, e.g., Ludy et al, “The effects ofhedonically acceptable red pepper doses on thermogenesis and appetite,”Physiol. Behay., March 1, 102(3-4): 251-8 (2011). Moreover, capsaicin isa particularly pungent and toxic compound. Physiological effectsassociated with oral administration of capsaicin include a burningsensation of heat from the mid-tongue to the throat, shortness ofbreath, fainting, nausea, and spontaneous vomiting. As a result, onlysmall quantities of capsaicin may be administered without causingdiscomfort to the individual. Food products containing capsaicin arefrequently not accepted by the consumer because such products provide avery unpleasant mouth feeling. In particular, the burning effects areconsidered to be very unsavory, affecting the consumption of the foodproduct.

So far, the only spice-derived ingredient showing an impact on humanmetabolism is capsaicin. For example, a study that investigated theeffect of mustard, horseradish, black pepper and ginger on energybalance and food intake in humans did not identify any effect of theseraw spices. Gregersen et al., “Acute effects of mustard, horseradish,black pepper and ginger on energy expenditure, appetite, ad libitumenergy intake and energy balance in human subjects,” Br. J. Nutr., 5:1-8(July 2012). However, the effective dosage of capsaicin is too intenseto be included in a food product, due to spicy taste, or to be ingested,due to gastrointestinal intolerance.

The cinnamon-derived compound cinnamaldehyde is α,β-unsaturated aldehydethat activates TRPA1, but not TRPV1 or TRPM8, with an EC50 ofapproximately 10 μM. Cinnamaldehyde interacts with TRPA1 in a covalentmanner Cinnamaldehyde has a flavor that is less intense than capsaicin.Nevertheless, cinnamaldehyde is pungent at relatively highconcentrations and has a strong cinnamon flavor.

Another condition adversely affecting some individuals is that theirbody tissues do not respond properly to insulin. Insulin receptors inthe tissues cease to function adequately, and gluco-dependent cells failto recognize the presence of insulin. As a result, the pancreas needs tosecrete more insulin to help glucose enter these cells. The pancreastries to keep up with this increased demand for insulin by producingmore. This phenomenon is called insulin resistance (also known as lowinsulin sensitivity). Many people with insulin resistance have highlevels of both glucose and insulin circulating in their blood at thesame time. Eventually, the pancreas fails to keep up with the body'sneed for insulin, leading to Type II diabetes.

Insulin resistance and Type II diabetes are associated with increasedrisk of heart attacks, strokes, amputation, diabetic retinopathy, andkidney failure. For extreme cases, circulation of limbs is affected,potentially requiring amputation. Loss of hearing, eyesight, andcognitive ability has also been linked to these conditions

Management of insulin resistance in children and adults is essentiallybased on dietary and lifestyle changes, including healthier dietaryhabits and increased exercise. These practices can be very efficient inimproving insulin sensitivity and in slowing the progression of thedisease, but they are difficult to apply and actually not followed bymost patients. Type II diabetes can be treated with drugs promotinginsulin sensitivity, but their efficacy in reducing the rate ofprogression of the disease is quite low. Insulin treatment is requiredduring the most advanced phases of the disease.

Products containing n-3 polyunsaturated fatty acids, fibers,oligosaccharides and even probiotics have been proposed as nutritionalsolutions to improve insulin sensitivity and to reduce insulinresistance. However, the efficacy of these nutritional interventions isquite marginal and even controversial, with studies showing no or evendeleterious effects.

The TRPV1 agonist capsaicin can improve insulin sensitivity; however, asnoted above, capsaicin is a particularly pungent and toxic compound, andthe effective dosage of capsaicin is too intense to be included in afood product, due to spicy taste, or to be ingested, due togastrointestinal intolerance.

Yet another condition adversely affecting some individuals is impairedneurotransmission, for example low levels of neurotransmitters such asepinephrine. Impaired neurotransmission is connected to mood disorderssuch as depression, anxiety disorders, and increased susceptibility tostress, and also connected to cognitive dysfunction.

Carbohydrate-rich foods are known for providing important metabolic fuelfor physical performance, but their effects on mood and cognitiveperformance are not very clear. However, irritability and aggression areinfluenced by individual differences in insulin release, the frequencythat meals are eaten, and the effect of these meals on blood glucosevalues. Benton, “Carbohydrate ingestion, blood glucose and mood,”Neuroscience and Biobehavioral Reviews, 26:293-308 (2002). Furthermore,the ability to control the levels of blood glucose is related to bothmood and cognition. For example, in a study in which participants weregiven an oral glucose tolerance test and cognitive tests, the older agegroup showed that those with poorer glucose tolerance forgot more wordsand had slower decision times; and, in those participants with poorglucose tolerance, a tendency for blood glucose to fall below baselinevalues was associated with better mood and faster working memory. Youngand Benton, “The nature of the control of blood glucose in those withpoorer glucose tolerance influences mood and cognition,” Metab. BrainDis. (Mar. 26, 2014).

SUMMARY

The present inventors surprisingly and unexpectedly identified a synergyof cinnamaldehyde and zinc on the pharmacological activity of TRPA1.Using this synergy, the effective amount of cinnamaldehyde can bedecreased by supplementing the cinnamaldehyde with small amount of zinc.The decreased amount of cinnamaldehyde can reduce the aromatic impactwhile maintaining a good efficacy on the activity of TRPA1. Moreover,the synergy only requires a low concentration of zinc (<1 μM), which isadvantageous because individuals may already receive zinc through theirdiet, especially if supplements are consumed.

The present inventors identified a synergy of cinnamaldehyde and zinc onthe pharmacological activity of TRPA1 expressed in a cellular model. Tothe best knowledge of the inventors, this is the first time that thesynergy of this combination has been shown. This synergy is significantbecause cinnamaldehyde obtains a significantly higher impact on energyexpenditure and sympathetic nervous system activity and an equivalenteffect on fat oxidation compared to capsaicin, at a flavoring level ofcinnamaldehyde judged significantly less intense than capsaicin.

Moreover, without wishing to be bound by theory, the present inventorsbelieve that synergistic activation of TRPA1 by the combination ofcinnamaldehyde and zinc is effective to improve one or more of insulinsensitivity, glucose tolerance, mood, memory or cognition. Accordingly,in a general embodiment, the present disclosure provides a method forweight maintenance. The method comprises administering to an individualin need thereof a composition comprising cinnamaldehyde and zinc.

In an embodiment, the cinnamaldehyde is present in the composition in anamount that is safe and tolerable to ingest and, in combination with thezinc, effective to increase at least one characteristic selected fromthe group consisting of energy expenditure, sympathetic nervous systemactivity, and fat oxidation.

In an embodiment, the composition comprises cinnamon essential oilextract that provides at least a portion of the cinnamaldehyde.

In an embodiment, at least a portion of the cinnamaldehyde is selectedfrom the group consisting of isolated cinnamaldehyde and synthesizedcinnamaldehyde.

In another embodiment, the present disclosure provides a method forpromoting weight loss. The method comprises administering to anindividual in need thereof a composition comprising cinnamaldehyde andzinc.

In another embodiment, the present disclosure provides a method forpreventing obesity or overweight. The method comprises administering toan individual at risk thereof a composition comprising cinnamaldehydeand zinc.

In another embodiment, the present disclosure provides a method fortreating obesity. The method comprises administering to an obeseindividual a composition comprising a therapeutically effective amountof cinnamaldehyde and zinc.

In another embodiment, the present disclosure provides a composition forweight loss comprising cinnamaldehyde and zinc.

In an embodiment, the cinnamaldehyde is present in the composition in anamount that is safe and tolerable to ingest and, in combination with thezinc, effective to increase at least one characteristic selected fromthe group consisting of energy expenditure, sympathetic nervous systemactivity, and fat oxidation.

In an embodiment, the composition is a food product in which thecinnamaldehyde is present at flavouring concentration from 31.87 ppm(condiments, relishes) up to 6191 ppm (chewing gum) (Fenaroli'sHandbook; Burdock, 2010).

In an embodiment, the composition is a food product in which thecinnamaldehyde:zinc ratio is 1:0.5 to 1:0.005, preferably 1:0.03 (inmolarity).

In an embodiment, the composition further comprises an additionalingredient in a therapeutically effective amount to promote weightmaintenance or weight loss.

In another embodiment, the present disclosure provides a method forpromoting weight loss. The method comprises administering a compositioncomprising cinnamaldehyde and zinc to an individual on a weight lossprogram.

In an embodiment, the weight loss program is selected from the groupconsisting of a low-fat diet, a low-carbohydrate diet, a low-caloriediet, a very low-calorie diet, endurance training, strength training,and combinations thereof

In another embodiment, the present disclosure provides a method formaking a food product for weight loss. The method comprises addingcinnamaldehyde and zinc to a component selected from the groupconsisting of protein, carbohydrate, fat and combinations thereof

In another embodiment, the present disclosure provides a method forimproving a characteristic selected from the group consisting of insulinresistance, glucose tolerance and a combination thereof. The methodcomprises administering to an individual in need thereof a compositioncomprising cinnamaldehyde and zinc.

In an embodiment, the individual is selected from the group consistingof an infant born preterm, an infant experiencing intrauterine growthrestriction, a pregnant woman suffering from gestational diabetes, ahuman suffering from insulin resistance, a human suffering from impairedglucose tolerance, and a human suffering from type II diabetes.

In an embodiment, the cinnamaldehyde is present in the composition in anamount that is safe and tolerable to ingest and, in combination with thezinc, effective to improve the characteristic selected from the groupconsisting of insulin resistance, glucose tolerance and a combinationthereof

In an embodiment, the composition is a food product in which thecinnamaldehyde is present at a flavouring concentration from 31.87 ppmto 6191 ppm.

In an embodiment, the composition comprises cinnamon essential oilextract that provides at least a portion of the cinnamaldehyde.

In an embodiment, at least a portion of the cinnamaldehyde is selectedfrom the group consisting of isolated cinnamaldehyde and synthesizedcinnamaldehyde.

In an embodiment, the composition is administered to the individual atleast once a day for at least one week.

In another embodiment, the present disclosure provides a compositioncomprising cinnamaldehyde and zinc. The cinnamaldehyde is present in thecomposition in an amount that is safe and tolerable to ingest and, incombination with the zinc, effective to improve at least onecharacteristic selected from the group consisting of insulin sensitivityand glucose tolerance.

In an embodiment, the composition is a food product in which thecinnamaldehyde is present at a flavouring concentration from 31.87 ppmto 6191 ppm.

In an embodiment, the composition is a food product in which thecinnamaldehyde:zinc ratio is 1:0.5 to 1:0.005.

In an embodiment, the composition is a food product comprising acomponent selected from the group consisting of protein, carbohydrate,fat and combinations thereof.

In another embodiment, the present disclosure provides a method forimproving one or more of cognitive performance, cognition, mood, ormemory comprising administering to an individual in need thereof acomposition comprising cinnamaldehyde and zinc.

In an embodiment, the individual has a condition selected from the groupconsisting of cognitive decline, mild cognitive impairment, dementia, amood disorder, memory loss, and combinations thereof.

In an embodiment, the composition is administered to the individual atleast once a day for at least one week.

In another embodiment, the present disclosure provides a method formaking a food product, the method comprising adding cinnamaldehyde andzinc to a component selected from the group consisting of protein,carbohydrate, fat and combinations thereof, the cinnamaldehyde ispresent in the composition in an amount that is safe and tolerable toingest and, in combination with the zinc, effective to improve at leastone characteristic selected from the group consisting of insulinsensitivity, glucose tolerance, cognitive performance, cognition, mood,and memory in an individual that consumes the food product.

An advantage of the present disclosure is to increase energyexpenditure.

Another advantage of the present disclosure is to increase sympatheticnervous system activity.

Still another advantage of the present disclosure is to increase fatoxidation.

Yet another advantage of the present disclosure is to increase energyexpenditure, sympathetic nervous system activity, and fat oxidation witha compound that can be easily and safely used in food products.

An additional advantage of the present disclosure is to increase energyexpenditure, sympathetic nervous system activity, and fat oxidation witha naturally-occurring compound that can be found in spices.

Another advantage of the present disclosure is to increase energyexpenditure, sympathetic nervous system activity, and fat oxidation withtolerable side effects or no side effects.

Yet another advantage of the present disclosure is to support weightmanagement, promote weight loss, and/or treat or prevent obesity oroverweight.

Still another advantage of the present disclosure is to increase energyexpenditure, sympathetic nervous system activity, and fat oxidation witha compound that has increased acceptability, reduced pungency, andimproved tolerance in the gastrointestinal tract relative to capsaicin.

Another advantage of the present disclosure is to supplementcinnamaldehyde with zinc so that less cinnamaldehyde is required toincrease energy expenditure.

Yet another advantage of the present disclosure is to improve insulinsensitivity and/or glucose tolerance.

Still another advantage of the present disclosure is to improve insulinsensitivity and/or glucose tolerance with a compound that can be easilyand safely used in food products.

An additional advantage of the present disclosure is to improve insulinsensitivity and/or glucose tolerance with a naturally-occurring compoundthat can be found in spices.

Another advantage of the present disclosure is to improve insulinsensitivity and/or glucose tolerance with tolerable side effects or noside effects.

Yet another advantage of the present disclosure is to improve insulinsensitivity and/or glucose tolerance with a compound that has increasedacceptability, reduced pungency, and improved tolerance in thegastrointestinal tract relative to capsaicin.

Still another advantage of the present disclosure is to improve at leastone of mood, memory or cognition.

Still another advantage of the present disclosure is to improve at leastone of mood, memory or cognition with a compound that can be easily andsafely used in food products.

An additional advantage of the present disclosure is to improve at leastone of mood, memory or cognition with a naturally-occurring compoundthat can be found in spices.

Another advantage of the present disclosure is to improve at least oneof mood, memory or cognition with tolerable side effects or no sideeffects.

Yet another advantage of the present disclosure is to improve at leastone of mood, memory or cognition with a compound that has increasedacceptability, reduced pungency, and improved tolerance in thegastrointestinal tract relative to capsaicin.

Additional features and advantages are described herein, and will beapparent from, the following Detailed Description and the Figures.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 shows the chemical structure of cinnamaldehyde.

FIG. 2 shows a proposed mechanism by which cinnamaldehyde can increaseenergy expenditure, sympathetic nervous system activity, and fatoxidation.

FIG. 3 shows a graph of energy expenditure as a function of time elapsedafter ingestion of various compounds.

FIG. 4 shows a graph of energy expenditure based on AUC after ingestionof various compounds.

FIG. 5 shows a graph of postprandial fat oxidation as a function of timeelapsed after ingestion of various compounds.

FIG. 6 shows a graph of postprandial fat oxidation based on AUC afteringestion of various compounds.

FIG. 7 shows a graph of nose temperature increases experienced afteringestion of various compounds.

FIG. 8 shows a graph and a table of chin temperature, relative tobaseline, as a function of time elapsed after ingestion of variouscompounds.

FIG. 9 shows taste testing results comparing 4.88 ppm of capsaicin and350 ppm of cinnamaldehyde.

FIG. 10 shows a graph of in vitro measurement of the activity of TRPchannels expressed in CHO cells by measuring the intracellular calciumconcentration with a fluorescent dye.

FIG. 11 shows a chart of insulin sensitivity in mice with chronicingestion of cinnamaldehyde or control.

DETAILED DESCRIPTION

All percentages expressed herein are by weight of the total weight ofthe composition unless expressed otherwise. When reference is made tothe pH, values correspond to pH measured at 25° C. with standardequipment. As used in this disclosure and the appended claims, thesingular forms “a,” “an” and “the” include plural referents unless thecontext clearly dictates otherwise. As used herein, “about” isunderstood to refer to numbers in a range of numerals, for example therange of −10% to +10% of the referenced number. Moreover, all numericalranges herein should be understood to include all integers, whole orfractions, within the range. The compositions disclosed herein may lackany element that is not specifically disclosed herein. Thus, adisclosure of an embodiment using the term “comprising” includes adisclosure of embodiments “consisting essentially of” and “consistingof” the components identified.

“Prevention” includes reduction of risk and/or severity of a conditionor disorder. The terms “treatment,” “treat” and “to alleviate” includeboth prophylactic or preventive treatment (that prevent and/or slow thedevelopment of a targeted pathologic condition or disorder) andcurative, therapeutic or disease-modifying treatment, includingtherapeutic measures that cure, slow down, lessen symptoms of, and/orhalt progression of a diagnosed pathologic condition or disorder; andtreatment of patients at risk of contracting a disease or suspected tohave contracted a disease, as well as patients who are ill or have beendiagnosed as suffering from a disease or medical condition. The termdoes not necessarily imply that a subject is treated until totalrecovery. The terms “treatment” and “treat” also refer to themaintenance and/or promotion of health in an individual not sufferingfrom a disease but who may be susceptible to the development of anunhealthy condition. The terms “treatment,” “treat” and “to alleviate”are also intended to include the potentiation or otherwise enhancementof one or more primary prophylactic or therapeutic measure. The terms“treatment,” “treat” and “to alleviate” are further intended to includethe dietary management of a disease or condition or the dietarymanagement for prophylaxis or prevention a disease or condition. Atreatment can be patient- or doctor-related.

As used herein, an “effective amount” is an amount that prevents adeficiency, treats a disease or medical condition in an individual or,more generally, reduces symptoms, manages progression of the diseases orprovides a nutritional, physiological, or medical benefit to theindividual.

“Animal” includes, but is not limited to, mammals, which includes but isnot limited to, rodents, aquatic mammals, domestic animals such as dogsand cats, farm animals such as sheep, pigs, cows and horses, and humans.Where “animal,” “mammal” or a plural thereof is used, these terms alsoapply to any animal that is capable of the effect exhibited or intendedto be exhibited by the context of the passage. As used herein, the term“patient” is understood to include an animal, especially a mammal, andmore especially a human that is receiving or intended to receivetreatment, as treatment is herein defined. While the terms “individual”and “patient” are often used herein to refer to a human, the presentdisclosure is not so limited. Accordingly, the terms “individual” and“patient” refer to any animal, mammal or human that can benefit from thetreatment.

“Overweight” is defined for a human as a BMI between 25 and 30. “Obese”is defined for a human as a BMI greater than 30. “Weight loss” is areduction of the total body weight. Weight loss may, for example, referto the loss of total body mass in an effort to improve fitness, health,and/or appearance. “Weight management” or “weight maintenance” relatesto maintaining a total body weight. For example, weight management mayrelate to maintaining a BMI in the area of 18.5-25 which is consideredto be normal.

As set forth above, the present inventors surprisingly and unexpectedlyfound a synergy of cinnamaldehyde and zinc on the pharmacologicalactivity of TRPA1. Using this synergy, the effective amount ofcinnamaldehyde can be decreased by supplementing the cinnamaldehyde withsmall amount of zinc. Consequently, unlike cinnamaldehyde in the absenceof zinc, the combination of cinnamaldehyde and zinc can impact energyexpenditure, sympathetic nervous system activity, and fat oxidation atconcentrations in food that are safe and tolerable both in flavor/tasteand in the gastrointestinal tract. Moreover, the synergy only requires alow concentration of zinc (in vitro <1 μM). Without being bound bytheory, the inventors believe that cinnamaldehyde and zincsynergistically stimulate the sympathetic nervous system and, as aresult, catecholamine secretion. The increased catecholamine secretionenhances thermogenesis and substrate oxidation by β-adrenergicstimulation. See FIG. 2.

Accordingly, the composition provided by the present disclosurecomprises an amount of the cinnamaldehyde that is safe and orallytolerable, for example does not cause an unpleasant mouth feeling, and,in combination with the zinc, also effective to increase at least one ofenergy expenditure, sympathetic nervous system activity, or fatoxidation, relative to an otherwise identical composition lackingcinnamaldehyde and zinc. The composition can be administered to anindividual at least once a day for at least one week, preferably for atleast one month.

Cinnamaldehyde is available commercially. The cinnamaldehyde in thecomposition can be provided in a cinnamon essential oil extract, forexample an extract from steam distillation of the oil of cinnamon bark;can be isolated cinnamaldehyde, for example isolated from cinnamonessential oil; or can be synthesized cinnamaldehyde, for example theproduct of aldol condensation of benzaldehyde and acetaldehyde. Theconcentration of cinnamaldehyde in the composition is preferably atflavouring concentration from 31.87 ppm (condiments, relishes) up to6191 ppm (chewing gum) (Fenaroli's Handbook; Burdock, 2010). In anembodiment, the cinnamaldehyde is present in composition in an amount ofabout 100.0 ppm or less.

As non limiting examples, the cinnamaldehyde can be present in thefollowing compositions as follows:

alcoholic beverage: up to 498.8 ppm, such as about 435.6 ppm

baked good: up to 367.4 ppm, such as about 273.8 ppm

chewing gum: up to 6191.0 ppm, such as about 1533.0 ppm

condiment or relish: up to 31.87 ppm, such as about 17.48 ppm

frozen dairy product: up to 77.96 ppm, such as about 72.98 ppm

fruit ice: up to 900.0 ppm, such as 900.0 ppm

gelatin or pudding: up to 109.4 ppm, such as about 100.3 ppm

gravy: up to 800.0 ppm, such as about 640.0 ppm

hard candy: up to 1003.0 ppm, such as about 792.2 ppm

meat product: up to 39.09 ppm, such as about 6.97 ppm

non-alcoholic beverage: up to 67.82 ppm, such as about 52.71 ppm

soft candy: up to 370.0 ppm, such as 370.0 ppm

Preferred forms of zinc include zinc chloride, zinc sulfate, zinclactate and zinc citrate. The cinnamaldehyde:zinc ratio is preferably1:0.5 to 1:0.005, more preferably 1:0.03 (in molarity).

In an embodiment, the composition comprising cinnamaldehyde and zinc canbe used in a method to support weight management or promote weight loss.For example, the composition can be administered to an individual, suchas a mammal, that is managing their weight or undergoing a weight lossprogram. The weight loss program may include, for example, a weight lossdiet (e.g., one or more of a low-fat diet, for example a diet with lessthan 20% of the calories from fat, preferably less than 15% from fat; alow-carbohydrate diet, for example a diet with less than 20% of thecalories from carbohydrates; a low-calorie diet, for example a diet withless calories per day relative to the individual's previous intakebefore the diet, or a diet with less calories per day relative to anaverage person of similar body type; or a very low-calorie diet, forexample a diet with 800 kcal (3,300 kJ) per day or less). Additionallyor alternatively, the weight loss program may include a weight losstraining regimen (e.g. endurance and/or strength training). In anotherembodiment, the composition comprising cinnamaldehyde and zinc can beused in a method for preventing obesity or overweight by administeringthe composition to an individual at risk thereof. In yet anotherembodiment, the composition comprising cinnamaldehyde and zinc can beused in a method for treating obesity or overweight by administering thecomposition to an individual in need thereof In an embodiment, thecomposition comprising cinnamaldehyde and zinc is administered to amammal, such as a human. The composition can also comprise an additionalweight loss ingredient.

As shown in FIG. 11, mice chronically fed a high fat diet containing 0.2wt % cinnamaldehyde had improved insulin sensitivity relative to micefed the same high fat diet without cinnamaldehyde. Accordingly, thecomposition comprising an amount of the cinnamaldehyde that is safe andorally tolerable, for example does not cause an unpleasant mouthfeeling, and, in combination with the zinc, also effective to increasesympathetic nervous system activity relative to an otherwise identicalcomposition lacking cinnamaldehyde and zinc, can also improve insulinsensitivity and/or glucose tolerance. The composition can thereby reduceglycemia.

In an embodiment, the composition comprising cinnamaldehyde and zinc canbe administered in a method for improving insulin sensitivity and/orglucose tolerance in an individual in need thereof. The composition canbe administered to an infant (a child under the age of 12 months) bornpreterm and/or experiencing intrauterine growth restriction (IUGR), apregnant woman suffering from gestational diabetes; or a child (up totwelve years of age), an adolescent (twelve to eighteen years of age),or an adult (over eighteen years of age) suffering from insulinresistance and/or type II diabetes, such as an animal such as a human.The composition can reduce glycemia by improving insulin sensitivityand/or glucose tolerance in the subject. The composition can beadministered at least once a day for at least one week, preferably atleast one month, and more preferably at least one year.

As noted above, there is a direct link between glucose tolerance andmood, memory and cognition. For example, in a study in whichparticipants were given an oral glucose tolerance test and cognitivetests, the older age group showed that those with poorer glucosetolerance forgot more words and had slower decision times; and, in thoseparticipants with poor glucose tolerance, a tendency for blood glucoseto fall below baseline values was associated with better mood and fasterworking memory. See, e.g., Young and Benton (2014). Therefore, withoutbeing bound by theory, the inventors believe that cinnamaldehyde andzinc synergistically enhance insulin sensitivity and/or glucosetolerance and can thereby improve one or more of mood, memory orcognition.

Accordingly, in an embodiment, the composition comprising cinnamaldehydeand zinc can be administered in a method of improving one or more ofcognitive performance, cognition, mood or memory in an individual inneed thereof. The composition can treat or prevent one or more ofcognitive decline, mild cognitive impairment, dementia, a mood disorder,or memory loss in an individual having one or more of these conditions.The composition can be administered at least once a day for at least oneweek, preferably at least one month, and more preferably at least oneyear. The composition can be administered to an infant (a child underthe age of twelve months), a child (up to twelve years of age), anadolescent (twelve to eighteen years of age), an adult (over eighteenyears of age), or an elderly individual (past the first two thirds ofthe average expected lifespan in its country of origin, preferably pastthe first three quarters of the average expected lifespan in its countryof origin; an elderly human is a person with a chronological age of 65years or older).

Cognitive performance may be expressed as ability and speed of learning,ability and speed of solving intellectual problems, ability to form andrecall memories, reaction time, and the like. Cognition is understood asmental processes such as comprehension, inference, decision-making,planning, learning, memory, association, concept formation, language,attention, perception, action, problem solving and mental images.Cognitive decline may manifest as reduced memory; forgetfulness; word orname-finding problems; and/or decline in memory, concentration, abilityto plan or organize, ability to perform complex tasks, and/or cognitiveperformance; and may result from age, stress, disease, or other grounds.Cognitive impairment may manifest in one or more of short-term memoryloss, diminished capacity to learn, diminished rate of learning, ordiminished attention.

The term “mood” refers to a state or quality of feeling (an emotionalstate) at a particular time. Moods differ from simple emotions in thatthey are less specific, less intense, and less likely to be triggered bya particular stimulus or event. Moods generally have either a positiveor negative valence. An improved mood may comprise one or more of adecreased anxiety level, a decreased stress level, an increasedperceived energy level, or a more positive emotional state.

The composition comprising cinnamaldehyde and zinc may be a medicament,a food product, a medical food, an oral nutritional supplement, anutritional composition, an oral cosmetics or a supplement to a foodproduct and is preferably orally administered. A medical food product isspecially formulated and intended for the dietary management of diseasesor medical conditions (e.g., prevent or treat diseases or undesirablemedical conditions). A medical food product can provide clinicalnutrition, for example fulfilling special nutritional needs of patientswith a medical condition or other persons with specific nutritionalneeds. A medical food product can be in the form of a complete meal,part of a meal, as a food additive, or a powder for dissolution.

A food product, medical food or nutritional composition includes anynumber of optional additional ingredients, including conventional foodadditives, for example one or more proteins, carbohydrates, fats,acidulants, thickeners, buffers or agents for pH adjustment, chelatingagents, colorants, emulsifiers, excipients, flavor agents, minerals,osmotic agents, a pharmaceutically acceptable carrier, preservatives,stabilizers, sugars, sweeteners, texturizers and/or vitamins. Theoptional ingredients can be added in any suitable amount.

A food product, medical food or nutritional composition can be in anyoral nutritional form, e.g. as a health drink, as a ready-made drink,optionally as a soft drink, including juices, milk-shake, yogurt drink,smoothie or soy-based drink, in a bar, or dispersed in foods of anysort, such as baked products, cereal bars, dairy bars, snack-foods,soups, breakfast cereals, muesli, candies, tabs, cookies, biscuits,crackers (such as a rice crackers), and dairy products.

A supplement may be in the form of tablets, capsules, pastilles or aliquid, for example. The supplement may further contain protectivehydrocolloids (such as gums, proteins, modified starches), binders, filmforming agents, encapsulating agents/materials, wall/shell materials,matrix compounds, coatings, emulsifiers, surface active agents,solubilizing agents (oils, fats, waxes, lecithins or the like),adsorbents, carriers, fillers, co-compounds, dispersing agents, wettingagents, processing aids (solvents), flowing agents, taste maskingagents, weighting agents, jellifying agents and gel forming agents. Thesupplement may also contain conventional pharmaceutical additives andadjuvants, excipients and diluents, including, but not limited to,water, gelatin of any origin, vegetable gums, ligninsulfonate, talc,sugars, starch, gum arabic, vegetable oils, polyalkylene glycols,flavoring agents, preservatives, stabilizers, emulsifying agents,buffers, lubricants, colorants, wetting agents, fillers, and the like.

The supplement can be added in a product acceptable to the consumer asan ingestible carrier or support. Non-limiting examples of such carriersor supports are a pharmaceutical, a food composition, and a pet foodcomposition. Non-limiting examples for food and pet food compositionsare milks, yogurts, curds, cheeses, fermented milks, milk-basedfermented products, fermented cereal based products, milk-based powders,human milks, preterm formulas, infant formulas, oral supplements, andtube feedings.

EXAMPLES

The following non-limiting examples present scientific data developingand supporting the concept of administering the combination ofcinnamaldehyde and zinc to synergistically activate TRPA1 to increase atleast one of energy expenditure, sympathetic nervous system activity, orfat oxidation and/or to improve at least one of insulin sensitivity,glucose tolerance, cognitive performance, cognition, mood, or memory,without imparting an intolerable taste or gastrointestinal effect.

Example 1

Human subjects were administered placebo, a cooling flavor, capsaicin,or cinnamaldehyde. The energy expenditure was measured over the eightyminutes following ingestion. FIG. 3 shows a graph of energy expenditureas a function of time elapsed after ingestion of the various compounds.FIG. 4 shows a graph of energy expenditure based on AUC after ingestionof the various compounds. FIGS. 3 and 4 demonstrate that energyexpenditure is increased after cinnamaldehyde ingestion compared toplacebo.

The postprandial fat oxidation was measured over the 90 minutesfollowing ingestion of the various compounds. FIG. 5 shows a graph ofpostprandial fat oxidation as a function of time elapsed after ingestionof the various compounds. FIG. 6 shows a graph of postprandial fatoxidation based on AUC after ingestion of various compounds. FIGS. 5 and6 demonstrate that postprandial fat oxidation is maintained at higherlevels after cinnamaldehyde ingestion compared to placebo.

The nose temperature of the subjects was analyzed over the fifteenminutes following ingestion of the various compounds. FIG. 7 shows agraph of the nose temperature increases that were experienced afteringestion of the various compounds. FIG. 7 demonstrates that capsaicinand cinnamaldehyde increase nose temperatures for the fifteen minutesfollowing ingestion, suggesting stimulation of the same autonomicthermoregulation pathway.

The chin temperature of the subjects was measured over the eightyminutes following ingestion of the various compounds. FIG. 8 shows agraph and a table of the chin temperature, relative to baseline, as afunction of time elapsed after ingestion of the various compounds. FIG.8 demonstrates that cinnamaldehyde increases chin temperature for aprolonged time after ingestion, indicating increased blood flow,probably reflecting sympathetic autonomic activity.

These results indicate that capsaicin and cinnamaldehyde might inducethe same short term autonomic thermoregulation response by inducing avasodilator reflex on the capillary of the nose. The increasedsympathetic activity identified by measuring the facial temperature(increased blood flow on the chin) might explain the increased energyexpenditure measured by indirect calorimetry.

Example 2

Human subjects were administered a composition comprising 4.8 ppmcapsaicin or 350 ppm cinnamaldehyde. FIG. 9 shows a graph of thecomparative taste testing results. 87.9% of the participants judgedcapsaicin intense to very intense, compared to only 20.5% forcinnamaldehyde. To achieve a similar effect on fat oxidation ofcapsaicin and cinnamaldehyde, the dose of capsaicin is about 1.5 timesless than the maximum that can be used as a flavor (7 ppm according toFenaroli's Handbook; Burdock, 2010), and the dose of cinnamaldehyde isabout 17.5 times less than the maximum that can be used as a flavor(6191.0 ppm according to Fenaroli's Handbook; Burdock, 2010).

Example 3

The in vitro activity of hTRPA1 expressed in CHO cells was measured for10 μM cinnamaldehyde and 0.3 μM zinc individually, as well as thecombination. The results are shown in FIG. 10 and show a synergisticeffect when cinnamaldehyde and zinc are combined (Cin+Zinc). C+represents the experimental positive control for this test and iscinnamaldehyde at 50 mM which give a maximum efficacy according to adose-response curve.

It should be understood that various changes and modifications to thepresently preferred embodiments described herein will be apparent tothose skilled in the art. Such changes and modifications can be madewithout departing from the spirit and scope of the present subjectmatter and without diminishing its intended advantages. It is thereforeintended that such changes and modifications be covered by the appendedclaims.

1. A method for weight maintenance comprising administering to anindividual in need thereof a composition comprising cinnamaldehyde andzinc wherein the cinnamaldehyde is present in the composition in anamount that is safe and tolerable to ingest and, in combination with thezinc, effective to increase at least one characteristic selected fromthe group consisting of energy expenditure, sympathetic nervous systemactivity, and fat oxidation.
 2. (canceled)
 3. The method of claim 1wherein the composition comprises cinnamon essential oil extract thatprovides at least a portion of the cinnamaldehyde.
 4. The method ofclaim 1 wherein at least a portion of the cinnamaldehyde is selectedfrom the group consisting of isolated cinnamaldehyde and synthesizedcinnamaldehyde. 5-12. (canceled)
 13. A method for promoting weight losscomprising administering a composition comprising cinnamaldehyde andzinc to an individual on a weight loss program.
 14. The method of claim13 wherein the weight loss program is selected from the group consistingof a low-fat diet, a low-carbohydrate diet, a low-calorie diet, a verylow-calorie diet, endurance training, strength training, andcombinations thereof.
 15. (canceled)
 16. A method for improving acharacteristic selected from the group consisting of insulin resistance,glucose tolerance and a combination thereof cognitive performance,cognition, mood, or memory comprising administering to an individual inneed thereof a composition comprising cinnamaldehyde and zinc.
 17. Themethod of claim 16 wherein the individual is selected from the groupconsisting of an infant born preterm, an infant experiencingintrauterine growth restriction, a pregnant woman suffering fromgestational diabetes, a human suffering from insulin resistance, a humansuffering from impaired glucose tolerance, and a human suffering fromtype II diabetes.
 18. The method of claim 16 wherein the cinnamaldehydeis present in the composition in an amount that is safe and tolerable toingest and, in combination with the zinc, effective to improve thecharacteristic selected from the group consisting of insulin resistance,glucose tolerance and a combination thereof.
 19. The method of claim 16wherein the composition is a food product in which the cinnamaldehyde ispresent at a flavouring concentration from 31.87 ppm to 6191 ppm. 20.The method of claim 16 wherein the composition comprises cinnamonessential oil extract that provides at least a portion of thecinnamaldehyde.
 21. The method of claim 16 wherein at least a portion ofthe cinnamaldehyde is selected from the group consisting of isolatedcinnamaldehyde and synthesized cinnamaldehyde.
 22. The method of claim16 wherein the composition is administered to the individual at leastonce a day for at least one week.
 23. A composition comprisingcinnamaldehyde and zinc, the cinnamaldehyde is present in thecomposition in an amount that is safe and tolerable to ingest and, incombination with the zinc, effective to improve at least onecharacteristic selected from the group consisting of insulin sensitivityand glucose tolerance.
 24. The composition of claim 23 wherein thecomposition is a food product in which the cinnamaldehyde is present ata flavouring concentration from 31.87 ppm to 6191 ppm.
 25. Thecomposition of claim 23 wherein the composition is a food product inwhich the cinnamaldehyde:zinc ratio is 1:0.5 to 1:0.005.
 26. Thecomposition of claim 23 wherein the composition is a food productcomprising a component selected from the group consisting of protein,carbohydrate, fat and combinations thereof.
 27. (canceled)
 28. Themethod of claim 16 wherein the individual has a condition selected fromthe group consisting of cognitive decline, mild cognitive impairment,dementia, a mood disorder, memory loss, and combinations thereof. 29.The method of claim 16 wherein the composition is administered to theindividual at least once a day for at least one week.
 30. (canceled) 31.The method of claim 13 wherein the individual is obese.